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Otis Boyd's Famous Hot Link Sausage


Course : Sausages
Serves: 1
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Ingredients:


2 1/2 pounds ground pork -- (shoulder cut)

2 1/2 pounds ground beef -- (brisket, round, or sirloin)

2 teaspoons dried sage

2 teaspoons crushed red pepper

2 teaspoons paprika

2 teaspoons ground cumin

2 teaspoons dried sweet basil

2 teaspoons aniseed

2 teaspoons dried oregano

1 dash salt and ground black pepper
 

Preparation / Directions:


Mix the meats with the spices. For sausage links, attach 2 1/4-inchsausage casings to the stuffer nozzle on a hand meat grinder. Stuff the casings to the desired length, cut the links, and secure the ends with string. Barbecue at 225F for 2 hours or slow-smoke at 185deg F for 4 hours. For sausage patties, form the meat mixture into a roll and cover with wax paper. Slice the roll into patties and peel off the wax paper. Patties can be fried or grilled.

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